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ROLLED CHICKEN TACOS with shredded chicken soft white cheese colby jack and red salsa
Thomas Baker

Rolled Chicken Tacos: Delicious and Simple Recipe

Rolled Chicken Tacos are a quick and easy dinner perfect for busy weeknights. These cheesy chicken-filled flour tortillas are baked until crispy, making them a family favorite meal to make with rotisserie chicken. Enjoy this simple recipe for baked rolled tacos and chicken taco tortilla roll ups anytime.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 Tacos
Calories: 718
Ingredients Method Notes

Ingredients
  

  • 4 ounces cream cheese softened
  • ½ cup picante sauce or salsa plus more for serving
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • ½ teaspoon kosher salt
  • ¾ pound diced or shredded cooked chicken
  • 1 cup shredded colby jack cheese
  • 8 burrito size flour tortillas
  • 2 tablespoons olive oil
  • sour cream for serving

Method
 

  1. Preheat oven to 425°.
  2. Mix cream cheese with picante sauce, ground cumin, granulated garlic, and kosher salt until smooth.
  3. Stir in the diced or shredded cooked chicken and shredded colby jack cheese.
  4. Spoon the mixture evenly onto each flour tortilla and roll up tightly.
  5. Place each rolled tortilla seam side down on a greased or lined baking sheet.
  6. Spray or brush both sides of the rolled tortillas with olive oil for extra crispiness.
  7. Bake in the preheated oven for 15 to 20 minutes, or until the tacos are golden and crispy.
  8. Serve warm with extra picante sauce and sour cream if desired.

Notes

  • Store leftover tacos in a zip-top bag in the refrigerator for up to 3 days. Reheat in a 350° oven for 6-8 minutes or use an air fryer for 3-5 minutes for best texture.